Pine Cone Sazerac

Ingredients :

6cl Martell VSOP Cognac

2 bar spoons of Pine cone Liqueur

1 bar spoon of pineapple syrup

2 drops of Peychaud's bitters

Method: Stir all ingredients over ice and strain into a lowball glass previously sprayed with Absinthe

Garnish : 2 edible mini pine cones , drop lemon zest oils on top

Where to drink it :

Curfew Cocktail bar - Copenhagen

www.curfew.dk